The Meyer lemon is thought to be a cross between a mandarin orange and a regular lemon. It is native to China, where its function is primarily ornamental. Its edible rind, slightly sweet flesh and high juice content have made it popular with professional chefs such as Alice Waters. In fact, Waters mentioned the fruit in her 1999 book Chez Panisse Cafe Cookbook: “Meyer lemons are sweet, thin-skinned and famous for their ethereal perfume. Although common in California backyards, they are just beginning to be commercialized. Ask your friends or relatives in California to send you some.”

Nutritionally speaking, Meyer lemons are high in vitamin C. One Meyer lemon contains 4 g of total carbohydrates, 1 g of which is sugar.

Meyer Lemon Curd

Two recipes for Meyer Lemon Curd: Cookie and Kate’s Blood Orange & Meyer Lemon Curd, and Sprouted Kitchen’s Meyer Lemon Curd. How to eat it? Spread it on toast or in between cake layers, serve with scones or French toast, or alongside Greek yogurt or ice cream.

The Boozy

Amy Stewart writes of this cocktail in The Drunken Botanist (Algonquin Books, 2013): “This combination of straight spirits, sugar, and Meyer lemon showcases the fruit perfectly. The Champagne float gives it a nice effervescence. Mix up a batch for friends and drink a toast to Mr. Meyer and his daring adventures.”